Seafood Pulao

Ingredients

• 1.5 cups basmati rice
• ½ lb shrimp, peeled and deveined
• ½ lb mussels, cleaned
• 1 cup frozen peas
• 1 medium onion, sliced
• 1 medium green bell pepper, sliced
• 2 whole red chili peppers, sliced
• 2 tbsp curry powder

Instructions

1. 1

   Rinse the 1.5 cups basmati rice in cold water until clear, then soak in water for 20 minutes. Drain well.

2. 2

   Heat 2 tbsp oil in a large pot over medium. Add the 1 sliced onion and 2 sliced red chili peppers; cook until onion is soft and golden, about 5 minutes.

3. 3

   Stir in the 2 tbsp curry powder and 1 sliced green bell pepper; cook for 1 minute until fragrant.

4. 4

   Add the 0.5 lb shrimp and 0.5 lb mussels; cook until shrimp turn pink and mussels open, about 4 minutes. Discard any unopened mussels.

5. 5

   Add the drained rice and 1 cup frozen peas; stir to coat with the spice mixture.

6. 6

   Pour in 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.

7. 7

   Let stand covered for 5 minutes, then fluff with a fork. Serve hot.

Tools you’ll need

• Large pot with lid
• Colander
• Cutting board
• Knife
• Measuring cups and spoons

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